Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack.

In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers.

Originally published as Orange Sweet Potato Pie with Ginger Streusel in Country Woman October/November 2012

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